PAMPOENTERT MET MARSHMALLOWS
KORS:
1 1/4 kop. Gemmerbeskuitjies.
1/3 koppie bruin suiker
1/3 koppie gesmelte botter

Maak die beskuitjies fyn en meng met die bruin suiker en die botter. Druk vas op die boom en kante van n tert bak en bak 10 minute by 180 grade C
VULSEL:
2 1/2 koppie gekookte en fyngemaakte butternut pampoen
1/2 koppie bruin suiker
2 eiers geklits
1/2 koppie room
3 eetlepels koekmeel
1 teelepel kaneel
1/2 teelepel neut muskaat
1/4 teelepel gemaalde gemmer
1/2 teelepel vanielje ekstract

Meng alles saam en skep in tertkors.Bak vir 30 minute of tot net geset.Gooi ‘n pak marsmallows bo oor en bak vir nog 10 minute of tot net gesmelt en begin verbruin. Julle moet hom oppas want daardie marsmallows brand baie maklik.
Ook baie lekker met geel patats i p v pampoen.

BROWNIE CUPCAKES WITH PEANUT BUTTER OREO CENTERS
Here’s the recipe:

-Ingredients:
Oreos
Peanut Butter
Box of Brownie Mix

-Preheat oven to 350 degrees Fahrenheit
-Take two oreos and stack them with peanut butter (A layer in the middle and on top).
-Place the stack in a cupcake liner.
-Place liners in a muffin tin.
-Make brownie mix according to box
-Pour brownie mix over cookie stack
-Bake for 20 minutes or until cooked
-Pull out of the oven and let cool
-Enjoy!

Foto  van Lorraine Lolla Mouton

Lorraine Lolla Mouton
Gewone choc beslag dan vat jy twee koekies en smeer caramel op sit dit in die cupcake holder en gooi jou beslag oor en bak dit. Icing vat ek caramel coco en icing sugga

HILDA SE KAAS EN UIE MUFFINS
5 fyn gekapte uie
2 knoffelhuisies
6 koppies koekmeel
10 ml koeksoda
100 ml suiker
750 ml gerasperde kaas
30 ml bakpoeier
knippie sout
500 ml melk
250 ml olie
4 eiers

Voorverhit oond tot 180 ºC.
Braai knoffelhuisies en uie in olie tot uie sag is.
Verwyder uie van warm plaat.
Meng meel, bakpoeier, koeksoda, suiker, sout en kaas saam in mengbak.
Klits melk, olie en eiers goed saam.
Roer uiemengsel by droe bestandele, roer vloeistof in en roer tot net gemeng.
Skep mengsel in gesmeerde kolwyntjie pannetjies en bak 20 minute tot toetspen skoon uitkom.
Laat muffins effens in pan afkoel voor dit uitgekeer word.
Enige vleis kan bygevoeg word asook spesery vir geur en kleur!
GENIET!!!

FOTO: Hilda DeWet

LEMONADE-VERSKEIE RESEPTE

LEMONADE SOOS CAROL DIT MAAK:
Druk die sap van vars suurlemoene uit tot dit n liter maak. Syg deur moeselien doek. Vir elke 1 liter sap gebruik 1.5 kg suiker. Verhit stadig en roer tot suiker opgelos is.

Haal van stoof af en lt afkoel. Bottel en verseël in yskas of koel plek. Meng kwart glas stroop met driekwart yswater wanneer jy dit skink.
Geniet

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OUTYDSE LIMONADE
6 koppies water
15 kopies witsuiker
gerasperde skil van 10 suurlemoene
sap van 50 suurlemoene
Verhit water, suiker en skil in swaarboomkastrol oor lae hitte.
Roer deurentyd tot al die suiker opgelos het.
Verhit stroop tot kookpunt en laat 5 minute lank kook.
Haal van stoof af en laat afkoel.
Syg die stroop deur ‘n moeseliendoek en voeg die suurlemoensap by. Laat die stroop goed afkoel. Vul die bottels tot 3 cm van bo af en preserveer soos bo beskryf.
Skink een deel limonade op twee dele water
Pieterjasie

LEMONADE:
Ouma se resepte
500 ml suiker
250 ml water
250 ml vars suurlemoensap
Meng die suiker en water in ‘n kastrol en verhit dit stadig terwyl dit aanhoudend geroer word totdat die suiker opgelos is. Verhit die stroop tot kookpunt en laat dit 5 minute lank kook oor matige hitte sonder om te roer. Laat die stroop afkoel en voeg die suurlemoensap by. Syg die limonade deur ‘n moeseliendoek en bêre dit in ‘n houer met ‘n deksel in die yskas. Bedien die limonade deur 30ml van die suurlemoenstroop by ‘n glas yswater te voeg.
Lewer ongeveer 600 ml onverdunde stroop.

SNACK ATTACK: CRISPY CHICK PEAS

Easy, Easy, Easy, and much better for you than chips. Try this crispy chick pea recipe and feel free to switch out the seasonings, I used an Indian spice this time but I have made them with Cajun and curry spices too.
1 can of chick peas rinsed and dried
2T olive oil
1t salt
1T Garam Masala (Indian Spice Mixture made with cumin, cinnamon and other spices)
Put dried chick peas on a baking sheet, toss with oil and sprinkle with salt and seasoning. Bake at 400 degrees for about 25-30 minutes or until dark golden brown and crisp.

Photo:  Annelie van der Merwe-Kruger 

Klaar! Na so 3 is mens gewoond aan die smaak en ek dink mens kan speel met spice.

6 large Gold Potatoes peeled and quartered
1 1/2 c peeled baby carrots
1/2 c cream or milk
1 t salt
1/2 t pepper
4 T butter
1/2 t dried thyme
1/2 c sharp cheddar cheese

Add potatoes and carrots to a pot of boiling salted water, cook until fork tender ( your fork should be able to mash them easily). Drain and return to the pot, add cream/milk, salt, Pepper, butter, and thyme. Use and electric mixer or mash by hand until smooth. Stir in cheese and serve. These also make a great topping for Shepherds or Cottage Pie.
Source: HolliesHobbies

NATASCHA SE GEMMERPOEDING

Gister gemaak. My moeder bron van resep

1 koppie bruismeel
1 teelepel koeksoda
2 eetlepels appelkoos konfyt
1 teelepel gemmer
1 eetlepel botter
½ koppie melk
knippe sout
Meng alles goed saam.

Smelt 1 koppie suiker in 2 koppies water.
Gooi in bak.
Gooi deeg mengsel in suiker mengsel in glas bak.
Bak in oond vir 30 min teen 180 grade. Wanneer gaar laar staan sodat suiker mengsel deur die warm gebakte mengsel trek en skep op.

Resep en Foto geplaas deur: Natascha De Gruchy‎

MARIE SE KLAPPER MALVALEKKERS

32 malva lekkers
1pakkie marie beskuitjies fyn gemaak
1 blikkie kondensmelk
100g margarien
Half kop sjokolade nesquik
1 kop klapper
En klapper om in te rol
Gooi alles in n groot bak of kastrol behalwe klapper en malva lekkers
Verhit tot goed warm ek het sommer in die mikrogolf gedoen meng
Voeg nou klapper by en meng goed laat effens afkoel. Vou nou malva lekkers toe in n bietjie van die beslag rol in ronde bolle dan in klapper. Plaas in vrieskas tot styf sny aan drie en bere in yskas of vrieskas.
Maak jou hande nat as die besigheid te taai is dit werk goed

Bron en Foto: Marie Grobler

CRISPY GREEK SPINACH RICOTTA AND FETA PIE
I made this last night for a Greek dinner party.
Sort of combination of two recipes. This was my first time using phyllo pastry so it’s not 100% as it should have been.
For the filling:
1 large onion, finely sliced
80 ml olive oil
garlic, chopped finely (to taste)
500 g spinach, chopped roughly (yes it’s that much!!)
A package of ricotta
4 eggs
1 cup of feta
1 tablespoon dried oregano
salt and pepper
few sheets phyllo pastry
olive oil for brushing

Preheat oven to 180ºC.
Sauté onion and garlic in the oil for few mins.
Add the spinach, in batches and sauté until wilted.
Beat the eggs and ricotta.
Add spinach mixture to the egg and ricotta mixture.
Add the feta, seasoning and oregano and mix well.

I baked mine in my Bauer pan, but use any round baking dish large enough.
Phyllo must be thawed and then I brushed pan with oil, a sheet of pastry.
Brush with oil.
Another layer and brush with oil.
Another layer and brush with oil. I did 3 layers.
Spoon filling in and wrap sides over.
Brush with oil and bake 40 min.
Recipe and photo: Angela Landsberg‎

MUTTON BIRYANI

20 Mutton pieces
500 grams of Basmati rice
3 onions finely chopped
8 cloves of garlic peeled and grated on fine side of grater
1 big chunk of fresh ginger , peeled and grated on fine side of grater
6-8 potatoes cut into cubes
3 tablespoons of Breyani Masala 1 cup of cooked lentils
1 tablespoon of chili powder
1 tablespoon of turmeric
1 tablespoon of salt
Oil for frying potatoes
A bunch of fresh coriander
A few cubes of butter

Method

Deep fry cubed potatoes in oil , put aside when done .
Soak basmati rice in hot water for ten minutes , get rid of that water , now add fresh hot water about a litre , a teaspoon of salt and some turmeric( optional ) , boil for ten minutes , strain and leave one side .

In a big pot fry mutton pieces and onions until golden brown , add the garlic and Ginger and a cup of boiling water cook on medium heat until water has cooked away , stir occasionally . Repeat this process of adding a cup of hot water and cooking the meat about 4 times or until the meat is nearly tender . Now add all your spices and salt , Braise for about 5 minutes , stirring . Now add a cup of hot water and cook on medium heat until meat is tender now add half a cup of hot water the rice , potatoes, butter , the cooked lentils and coriander on top . Cook on medium to low heat for ten minutes , give it only one stir , now switch off the stove, Close the pot , and walk away .

Come back in half an hour , dish up and enjoy.